Ginger Chicken Takikomi Gohan
Ginger Chicken Takikomi Gohan

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Composition Ginger Chicken Takikomi Gohan:
  1. Provide 250-300 g of Chicken *thigh fillets recommended, cut into small pieces
  2. You need 2 tablespoons finely sliced Ginger *sliced into fine strips
  3. Make ready 1 tablespoon for Soy Sauce *plus extra after rice is cooked
  4. Make ready 1 tablespoon - Mirin
  5. Make ready 1/2 teaspoon - Sesame Oil
  6. Get 2 cups of (*180ml cup) Short Grain Rice
  7. Give 1/4 teaspoon of Salt
  8. Need for Asian Mushrooms *optional
  9. Provide - *Note: This time I added some Shimeji
  10. You need for Toasted Nori, Spring Onion and/or extra Ginger for topping
Ginger Chicken Takikomi Gohan making process:
  1. Cut Chicken into small pieces, add Soy Sauce, Mirin, fine strips of Ginger and Sesame Oil, and massage. Set aside for 5-10 minutes. - *Note: Chicken Mince can be used.
  2. Wash Rice a few times and place it in the rice cooker. Add water up to the 2-cups-marking. Sprinkle Salt over and gently stir.
  3. Add Asian Mushrooms if you use any, and Chicken pieces with all liquid, but DO NOT stir. Just spread evenly. Press ‘COOK’ button to start cooking.
  4. When rice is cooked, let it steamed for 10 minutes. Then sprinkle 1/2 to 1 tablespoon Soy Sauce, and loosen and mix gently.
  5. Place some Toasted Nori, Spring Onion and/or extra Ginger on top and enjoy.

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